Are there any food pairings with whiskeys? Never heard of any and have only had bad experiences taking a bite alongside, but maybe there's a whole universe to be discovered...
Tonight we’re making nachos from scratch so I’m mixing things up with my favorite mezcal, Ilegal Reposado. It’s only aged in barrels for 4 months but that takes a lot of the edge off and adds nice scotch-like smokeyness
Tonight’s pour is Michter’s American for Mrs. PS, while I break into the Offerman Lagavulin. It’s slightly hotter than the Lag16 with a little upfront sweetness and noticeable oak. The usual Lag peat and smoke hit a bit harder with less vanilla. It’s a nice variation, hitting you over the head with what makes Lagavulin well... Lagavulin, but doesn’t top the Lagavulin JazzFest in my book.
Went to the bar to pick a celebratory pour only to realize we drink good stuff on the regular. Cheers!🥃
Happy Sunday evening, mates! 😘 I think Basil Hayden's w/chocolate Bitters makes one of the best Old Fashioned's.
This bowl is the only bowl that has kept things in perspective during this time period and stayed positive. Cheers to the brown water and those professionals that enjoy it!
Well greetings from Charlotte at 10:26pm on a Friday night! Sat on the front porch with friends and drank from these 4 bottles. Nice night.
Tonight’s pour.. local store pick named Vanilla Milkshake.. absolutely delicious! If you’re in the Atl checkout Sprayberry Bottle Shop!
Early pours because it’s been a loooong day. The Mrs is having a double of Auchtentoshan 3 Wood, and I’m polishing off the end of an Oban 18. I made selections selfishly (I wanted shelf space to open new bottles) but we both really like our choices here.
Contrary to what I posted earlier, I was actually in the mood for an old fashioned tonight as it was cool out due to the hurricane off the coast. Nothing special, but nice while watching Peaky Blinders.
Tonight’s dram is Jura Superstiton. It’s both sweet and smokey, an unusual combination. Apparently when demand spiked and stocks ran low they decided to simply discontinue it instead of making it up somehow with other casks.
Don't know about the rest of you, but it's been so dang hot & humid here in Charlotte that I've had no real desire to drink the brown stuff. Not even while watching Peaky Blinders. Bee…
Happy Saturday Brothers and sisters! Finally cracked this open. Now, I was drinking a dark & stormy (hot as balls here in CLT) before I tasted, so it took about 5 sips to finally get the flavor. It's nice, but not out of this world. Tastes like dough to me. But nice and light.
Is it true Ohio has relatively easy access to weller but not buffalo trace or eagle rare? Anyone interested in trading?
Uncorking a new bottle for the b-day. I’ve sometimes heard people describe peat smoke as meaty, but this (and maybe Ardbeg Corry) are the best examples of smoked and peppered protein notes coming out of a whiskey that I’ve had to date.